Ingredients

• 8 lambs' kidneys

• 25 g butter

• 1 medium onion, skinned and sliced

• 100 g mushrooms, sliced

• 45 ml plain flour

• 150 ml port

• 150 ml chicken stock

• 15 ml chopped fresh parsley

• bouquet garni

• salt and pepper

Method

1. Skin the kidneys, then cut each one in half lengthways. Snip out the cores with scissors.

2. Heat the butter in a large frying pan or flameproof casserole and fry the onion for 3 - 4 minutes, until softened. Add the mushrooms and fry for a further 3 - 4 minutes.

3. Stir in the kidneys and cook for 5 minutes, stirring occasionally.

4. Stir in the flour, then gradually stir in the port and stock. Slowly bring to the boil. Stir in the parsley and bouquet garni. Season to taste.

5. Cover and simmer for 15 minutes, stirring occasionally. Remove the bouquet garni and serve hot with boiled rice or mashed potatoes and a mixed salad.